Rachael Ray: John Besh Grandmother’s Fried Chicken Recipe


Rachael Ray: John Besh Mardi Gras

John Besh has been in Rachael Ray’s kitchen before, but the New Orleans chef was the perfect Mardi Gras guest for this Fat Tuesday show. His latest book is called Cooking from the Heart, and he helped Rach make his Grandmother’s Fried Chicken Recipe.

Besh said that Mardi Gras is a family holiday for his brood, celebrating abundance and bringing everyone together. Rachael keeps saying you can eat fried chicken hot or cold, but why would you want to eat it cold? Is it like cold pizza? I don’t think I want to try it, because cold grease can’t taste as good.


Are you celebrating Fat Tuesday or Mardi Gras this year?

Rachael Ray: John Besh’s Grandmother’s Fried Chicken Recipe Ingredients

Rachael Ray: John Besh Grandmother’s Fried Chicken Recipe

New Orleans chef John Besh told Rachael Ray that Mardi Gras is a family holiday for him, and he shared a perfect classic Fried Chicken Recipe.

Since Besh’s family includes some who have nut allergies, he sticks with canola oil. Rachael said fried chicken in a cast iron skillet gives it the perfect flavor. Don’t overcrowd the pan, because it will reduce the oil frying temperature, resulting in the chicken not achieving the crispness you are hoping for.

  • 1 whole Chicken, in eight pieces
  • 3 cups Flour
  • 2 tbsp Garlic Powder
  • 2 tbsp Onion Powder
  • 1 quart Milk
  • Canola Oil
  • Salt & Pepper

John Besh: Rachael Ray Grandmother’s Fried Chicken Recipe Directions

  1. Generously season the chicken pieces with salt and pepper.
  2. Combine flour with garlic powder and onion powder.
  3. Dip chicken in milk.
  4. Dredge chicken in flour mix to coat.
  5. Heat oil 2” deep to 350 F in a skillet.
  6. Fry chicken in batches, being careful not to add additional pieces too quickly.
  7. Wait a few minutes before adding each piece. Do not overcrowd the pan.
  8. Fry the chicken, covered, about 11 minutes.
  9. Turn pieces over and cook another seven to nine minutes.
  10. Drain on paper towels and season with salt.


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